This is a "Shojin", or buddhist temple-style vegan dish. It's a regular dish at my home, because it tastes so soothing and nice. For this dish, I use Kyoto-style shallow donabe, "Kyoto Ame-yu".
Just combine the ingredients in the donabe and heat.
Add some kabu or other green leaves right before serving.
With the remaining broth and components, I like making finishing ("shime") udon noodle course. So good.
Add some kabu or other green leaves right before serving.
With the remaining broth and components, I like making finishing ("shime") udon noodle course. So good.
Shojin Nabe with Mushrooms and Abura-age
Ingredinets:
2 1/2 C (600 ml) water
1/4 C (60 ml) sake
2 pieces 2" x 2" (5 cm x 5 cm) dry kelp ("dashi kombu")
2 tablespoons mirin
2 tablespoons light color soy sauce ("usukuchi shoyu")
4 medium shiitake mushrooms, cut in half
5 oz (150 g) shimeji mushrooms
2 rectangular pieces fried tofu pouch ("abura-age"), blanched and cut into 4 strips each
5 oz (150 g) Tokyo turnip ("kabu") leaves or mizuna leaves, cut into 1" long
1 serving udon noodles, optional
Suggested condiments: ground roasted sesame seeds, yuzu kosho paste, etc.
*I sun-dry mushrooms half to full day before use, so that the mushrooms will release more umami flavor to the broth.
Procedure:
- In the donabe, combine the water, sake, and dashi kombu. Let the kombu soak for 30 minutes.
- Add the mirin and soy sauce, followed by both kinds of mushrooms and abura-age.
- Cover and set the donabe over medium heat. Bring to simmer.
- Once the broth starts simmering, let it continue to simmer for 3-5 minutes until the mushrooms are very tender and the broth is richened. Add the kabu leaves and simmer for 1 more minute.
- Serve with your choice of condiments. Leave half of the content, if you want to make udon noodle course.
- Heat the leftover broth and ingredients over medium-heat. Add the udon noodles and simmer until your desired doneness. Serve with your choice of condiments.
Happy donabe life.
